‘Taste of Candlenut’ July Homemade Kueh Pie Tee Shell, Braised Local Turnip, Pork Belly Bamboo Shoot, Prawn Deep Fried Spring Roll, Turmeric Crab Curry Charcoal Grilled Kurobuta Pork Neck Satay, Peanut Sauce Keropok, Nasi Kunyit, Rempah Udang Soto Daging Margaret River Angus Oxtail, Fried Potato Cutlet, Silver Sprouts, Chinese Celery Wing Bean Salad Baby red radish, lemongrass, cashew nuts, fried anchovies, calamansi lime dressing Buah Keluak Lemak Udang Tiger Prawn, ladyfinger and Kaffir Lime Leaf Lor Bak Telur Pindang Braised Local Pork Belly, Shiitake Mushroom and Frenz organic egg Sambal Ikan Petai Local Red Snapper fillet, fresh chili sambal with Petai Beans Mackerel and Shrimp Otah Lodeh Wrapped with Japanese tau pok, turmeric & dried shrimp lemak, Beijing cabbage, long bean and laksa leaf Served with steamed fragrant ‘Thai Hom Mali’ rice All dishes will be served communal dining style. Sago Pearl Pudding Fresh natural coconut milk, gula melaka and young coconut shaved ice Kueh Bingkah Hand grated tapioca and shredded fresh coconut baked cake, topped with grated coconut roasted with gula melaka Bandung Kelapa Litchi Cake Bandung coconut mousse, lychee jelly, light vanilla sponge and rose cream “Chinese style” caramelised tempeh walnut cookie This menu is designed to be experienced by the entire table. For best enjoyment of our flavours, certain dishes are intended to be served warm by Chef Malcolm $98++ per person *Menu items are subject to seasonal changes.